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+ servings
three fish tacos with blackening and creamy dressing in soft taco shells

Blackened Fish Tacos

Published By Stephanie
Hello Taco Tuesday! Best day of the week with this homemade blackening seasoning, golden brown fish, nestled in warm gluten free or low carb corn tortillas and topped with a super flavorful crunchy slaw.
5 from 1 vote
Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 246 kcal


Blackening Seasoning

  • 1 T Onion powder
  • 1 T Garlic powder
  • T Smoked Paprika
  • 1 T Dried thyme
  • 1 T Dried oregano
  • 2 t salt kosher or sea salt
  • 1 t black pepper
  • ½-1 t Cayenne pepper

Slaw Mix

  • 3 c Green cabbage thinly sliced
  • 1 c Red cabbage thinly sliced
  • 1 large carrot shredded
  • c Greek yogurt
  • 1 T Apple Cider Vinegar
  • ¾ t Ground cumin
  • ¾ t Spicy Dijon Mustard
  • 1 T Fresh lime juice
  • Kosher Salt and pepper to taste

Remaining Ingredients

  • 18-20 oz Mahi Mahi
  • 2 T Extra Virgin Olive Oil
  • 2-3 large Radishes trimmed and sliced thinly
  • 3 T Cilantro leaves chopped
  • 8 8 in gluten free tortillas or corn or low carb tortillas


  • Combine the ingredients for the Blackened seasoning in a small bowl, stir and set aside.
  • To prepare the coleslaw, add the sliced cabbage, and shredded carrot to a large, non-reactive bowl. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl and pour over top of the other vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
  • Generously season both sides of the fish filets with the blackened seasoning and rub to cover the entire fish and to make sure it adheres well. Carefully slice the fish into bite-sized pieces and set aside. (Note: You can season the fish after slicing but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated.)
  • Add a little olive oil to a large cast iron skillet or other large nonstick pan over medium high heat. Once heated, add the seasoned fish and cook until opaque and the fish flakes with a fork. This should take approximately 3-4 minutes per side. Remove from heat and set aside.
  • To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas. Top with the sliced radishes and fresh cilantro leaves. Enjoy!


Time-Saving Tip: Use one 12-oz. bag of shredded coleslaw mix instead of the sliced vegetables to reduce prep time.
* Adjust amount of cayenne to reach desired level of heat
Note: You can slice the fish before seasoning, but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated.


Calories: 246kcalCarbohydrates: 15gProtein: 28gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 94mgSodium: 1340mgPotassium: 919mgFiber: 5gSugar: 5gVitamin A: 5024IUVitamin C: 36mgCalcium: 137mgIron: 5mg
Keyword low carb, Quick, tacos
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